1/2 lb (225 g) tamarind pulp, broken into pieces (see note)

1 1/2 cups (375 ml) water

2 tbsp sugar

1/2 tsp salt

In a small pot, bring all of the ingredients to a boil. Turn the heat to low and let simmer for 5 minutes, stirring constantly.

Pass the mixture through a sieve, using the back of a ladle to extract as much liquid as possible. The resulting sauce will be thick and smooth. Add water if needed.

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